Chicken Biriyani Recipe- Pineapple & Spice-Infused Indian Dum Style

Last Updated on 6 months ago by Neha Deshmukh

Chicken Biriyani Recipe – Pineapple & Spice-Infused Indian Dum Style

Hey everyone! If you’ve ever craved that incredibly fragrant, flavorful, and satisfying Indian feast, you’re in the right place. Today, I’m sharing my go-to Chicken Biriyani recipe – a dish that always feels special and brings everyone together. It’s a little bit of effort, but trust me, the results are so worth it. I first made this for a family gathering and it was an instant hit!

Why You’ll Love This Recipe

This isn’t just any biriyani. We’re taking the classic flavors and giving them a little twist with pineapple essence. It sounds unusual, right? But it adds a subtle sweetness and aroma that elevates the whole dish. Plus, we’re doing it dum style – that slow-cooked, sealed-pot magic that makes the rice and chicken unbelievably tender and infused with flavor. It’s a celebration in a pot!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 kg chicken
• 3 cups basmati rice
• 3 cloves
• 3 cardamom
• 1 bay leaf
• 2 inch cinnamon stick
• 10-15 black peppercorns
• 4 cloves (for masala)
• 1 tsp fennel seeds
• 1 ½ garlic cloves
• 1 inch ginger
• 4-6 green chillies
• 3 medium onions
• 10-15 shallots
• 2 large tomatoes
• ½ cup coriander leaves
• ½ cup mint leaves
• 2 tbsp ghee
• ½ cup yogurt
• 1 tsp turmeric powder
• 1 tsp pineapple essence
• 2-4 tbsp ghee (for layering)
• 1 large onion (for frying)
• 10-15 cashew nuts
• 1 tbsp raisins
• ½ cup coconut

Ingredient Notes

Let’s talk ingredients – a few tips to make sure everything comes together beautifully:

• Biriyani Masala Blend: The heart of biriyani! We’re making our own from scratch. Don’t skip grinding those whole spices – it makes a huge difference. A good quality spice grinder is your friend here.
• Basmati Rice Selection: Look for aged basmati rice. It’s longer-grained and less likely to get mushy. I usually soak mine for at least 20 minutes before cooking.
• Ghee – Clarified Butter: Ghee adds a richness and aroma that’s essential to biriyani. You can make your own, or buy it pre-made. If you don’t have ghee, you can substitute with vegetable oil, but the flavor won’t be quite the same.
• Regional Variations in Spices: Biriyani varies so much across India! Some regions use more saffron, others add rose water. Feel free to experiment and make it your own.
• Pineapple Essence – A Unique Touch: This is what sets our biriyani apart. It’s available at most baking supply stores or online. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind cinnamon, cardamom, black peppercorns, cloves, and fennel seeds into a fine powder for the biriyani masala. Set aside.
2. Heat a saucepan and add ground garlic-ginger-chilli paste, followed by onion-shallot-tomato paste. Sauté until softened.
3. Mix in half the coriander, mint, yogurt, turmeric, ghee, salt, and biriyani masala powder. Cook on low flame for about an hour, stirring occasionally. This slow cooking is key to developing those deep flavors.
4. Add the chicken pieces to the cooked masala and cook until tender. Don’t rush this step!
5. While the chicken is cooking, soak the basmati rice for 20 minutes. Then, boil it with cloves, cardamom, bay leaf, and salt using the draining method (drain the water once it comes to a boil). This ensures fluffy, separate grains.
6. Now for the layering! In a heavy-bottomed pot, spread the cooked rice over the chicken masala.
7. Top with fried onions (fry them until golden brown!), cashews, raisins, remaining herbs, coconut, and a drizzle of ghee. Don’t be shy with the ghee!
8. Seal the pot tightly with dough (made from flour and water) or foil. This is crucial for the dum cooking process.
9. Cook on dum (very low heat) for 20-25 minutes. You can place a flat skillet under the pot to prevent burning.

Finally, gently mix everything together before serving.

Expert Tips

A few things I’ve learned over the years:

• Achieving the Perfect Dum: The key is low and slow. You want the steam to cook the rice and infuse the flavors, not burn the bottom.
• Rice Cooking Technique: The draining method is a game-changer. It prevents the rice from becoming sticky.
• Marinating the Chicken: For even more flavor, marinate the chicken in yogurt and biriyani masala for at least 30 minutes (or even overnight!).

Variations

Let’s get creative!

• Vegan Biriyani: Substitute the chicken with vegetables like potatoes, cauliflower, and carrots. Use plant-based yogurt and oil instead of ghee.
• Gluten-Free Biriyani: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the number of green chillies to control the heat. You can also add a pinch of cayenne pepper for extra spice. My friend loves it super spicy, so I always make a small batch with extra chillies just for her!
• Festival Adaptations (Eid, Diwali): Biriyani is a staple for celebrations! You can add saffron to the rice for a more festive touch.

Serving Suggestions

Biriyani is a complete meal in itself, but it’s even better with some sides! I love serving it with:

• Raita (yogurt dip)
• Dates pickle
• Sallas (a sweet onion and pomegranate salad)

Storage Instructions

Leftover biriyani tastes amazing the next day! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What is the best type of rice to use for biriyani? Aged basmati rice is the way to go!
• Can I make biriyani ahead of time? You can prepare the chicken masala and rice ahead of time, but it’s best to assemble and cook the biriyani just before serving.
• What is ‘dum’ cooking and why is it important? Dum cooking is a slow-cooking technique where the pot is sealed, trapping steam and infusing the flavors. It’s essential for tender, flavorful biriyani.
• How can I adjust the spice level of this biriyani? Adjust the number of green chillies!
• What side dishes complement chicken biriyani perfectly? Raita, dates pickle, and sallas are classic choices.
• Can I use a different protein instead of chicken? Absolutely! Lamb, goat, or even fish work well.
• What is pineapple essence and where can I find it? It’s a flavoring extract available at baking supply stores or online. It adds a unique sweetness and aroma.

Enjoy making this delicious Chicken Biriyani! I hope it becomes a favorite in your home too. Let me know how it turns out in the comments below!